Wisconsin Tuna Cake With Lemon-Dill Sauce

FLUFFSTER's Note:

From Great American cookbook, these tuna cakes are a welcome change for any family. For light frying, choose a non-stick skillet.

• Total Time: 40 mins
• Prep Time: 25 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 (12 ½ ounce) can Starkist tuna , drained and finely flaked
• ¾ cup seasoned bread crumbs
• ¼ cup minced green onion
• 2 tablespoons chopped drained red pimientos
• 1 egg
• ½ cup low-fat milk
• ½ teaspoon grated lemon peel
• 2 tablespoons butter or 2 tablespoons margarine

Lemon Dill Sauce

• ¼ cup chicken broth
• 1 tablespoon lemon juice
• ¼ teaspoon dill weed
• hot steamed shredded zucchini
• hot steamed shredded carrot
• lemon slice (to garnish)

Directions:

1. In a large bowl toss together tuna, bread crumbs. onions, and pimento.
2. In a small bowl beat together egg and milk; stir in lemon peel.
3. Stir into tuna mixture; toss until moistened.
4. With lightly floured hands, shape mixture into eight 4-inch patties.
5. In a large nonstick skillet melt butter. Fry patties, a few at a time, until golden brown on all sides, about 3 minutes per side.
6. Place on an ovenproof platter in a 300* oven until ready to serve.
7. For sauce:
8. In a small saucepan heat broth, lemon juice and dill. For each serving, spoon shredded carrots and zucchini onto each plate; top with 2 tuna cakes. Top each cake with a half-slice lemon; spoon sauce over.
9. Note: times are approximate.

Reviews

[Chef #1531249]

These were quite good, even though I didn't make the accompanying sauce; we just splashed on some soy sauce and served the patties with rice. Also, I made the patties quite small, forming them in the pan with a spoon since the tuna mixture was messy to work with. I will definitely make these again. Thank you!

["Ratalouille"]

I was pleasantly surprised as to how tasty this turned out!!! I believe it was the simple sauce that really brought out the flavors. I didn't have enough mixture for eight patties, mine turned out on the "thin" side. Still delicious though. I will definitely be making these again! Thank you chef#253974 :)